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Asparagus Chicken Roll-Ups with Lemon Sauce Recipe

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Tender chicken breasts rolled with fresh asparagus and fragrant dill, seared to golden perfection, then baked and served with a bright, buttery lemon sauce. This elegant yet simple recipe is perfect for a nutritious weeknight dinner or a special occasion, highlighting fresh spring flavors and a creamy citrus finish.

Ingredients

Chicken Roll-Ups

  • 2 medium thick chicken breasts (about 1 lb)
  • 1/2 lb fresh asparagus, ends trimmed
  • Kosher salt and pepper to taste
  • 1 tablespoon fresh minced dill
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil

Lemon Sauce

  • 2 tablespoons unsalted butter, divided
  • 2 medium cloves garlic, minced
  • 1/2 cup chicken stock
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1 tablespoon minced fresh dill
  • Salt and pepper to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a medium sheet pan. This prepares your baking surface for the chicken roll-ups.
  2. Prepare Chicken Cutlets: Slice each chicken breast in half crosswise to make four thin cutlets. To ensure even cooking and tender results, pound the cutlets between two sheets of wax paper to about 1/2-inch thickness using a meat mallet or rolling pin.
  3. Season and Roll: Lay the chicken cutlets flat on a cutting board and season both sides with salt and pepper. Place 3-5 asparagus spears on one edge of each cutlet, sprinkle with fresh dill, then tightly roll each cutlet around the asparagus. Secure each roll with toothpicks to hold their shape during cooking.
  4. Sear Chicken Roll-Ups: Heat a large skillet over medium-high heat and add the butter and olive oil. Once melted and hot, place the chicken roll-ups seam-side down and sear, turning gently every minute or so, until all sides are golden brown, approximately 3-5 minutes. Work in batches if necessary to avoid crowding the pan. Transfer the seared rolls to the prepared sheet pan.
  5. Bake the Roll-Ups: Place the sheet pan with chicken roll-ups into the preheated oven and bake for 10-15 minutes until the internal temperature reaches 165°F (74°C) for safe consumption. Remove from oven and keep warm.
  6. Make the Lemon Sauce: While the chicken bakes, melt 1 tablespoon of butter in the skillet used for searing over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the chicken stock, scraping up any browned bits from the pan with a wooden spoon. Let this simmer for 3-5 minutes until slightly reduced.
  7. Finish the Sauce: Remove the pan from heat and stir in the remaining 1 tablespoon of butter, fresh lemon juice, lemon zest, and minced dill until the sauce is smooth and glossy. Season with salt and pepper to taste.
  8. Serve: Drizzle the bright, buttery lemon sauce generously over the warm chicken roll-ups. Remove toothpicks and serve immediately for a delicious and visually stunning meal. Enjoy!

Notes

  • To ensure even cooking, pound the chicken cutlets uniformly to about 1/2 inch thickness.
  • Use a instant-read thermometer to confirm chicken is cooked to 165°F for food safety.
  • If you don’t have fresh dill, dried dill can be used but reduce the quantity by half for best flavor.
  • The lemon sauce can be made ahead and reheated gently, but add butter fresh to maintain creaminess.
  • For a gluten-free meal, ensure your chicken stock is labeled gluten-free.
  • Remove toothpicks before serving to avoid any choking hazard.

Find it online: https://marthatasty.com/asparagus-chicken-roll-ups-with-lemon-sauce-recipe/